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Fluffy Vanilla Chiffon Layer Cake with Raspberry Jam and Buttercream

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A light and airy vanilla chiffon cake layered with tangy raspberry jam and silky vanilla buttercream, perfect for special occasions or casual treats.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 cups (250 grams) granulated sugar, divided
  • 1/2 teaspoon salt
  • 7 large egg yolks, room temperature
  • 3/4 cup (180 ml) water, room temperature
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 7 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup (320 grams) raspberry jam
  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Ensure tube pan is clean and dry; do not grease.
  2. Sift together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and half of the sugar (5/8 cup or 125 grams).
  3. Whisk 7 egg yolks, 3/4 cup water, 3/4 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
  4. Gradually add wet ingredients to dry ingredients, whisking gently until smooth and lump-free. Do not overmix.
  5. In a clean bowl, beat 7 egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually add remaining sugar (5/8 cup or 125 grams) and beat until stiff peaks form.
  6. Fold one-third of whipped egg whites into batter to lighten it, then gently fold in remaining whites using a rubber spatula.
  7. Pour batter evenly into tube pan without tapping the pan.
  8. Bake for 55-60 minutes until golden and springy to touch; toothpick inserted near center should come out clean.
  9. Immediately invert pan onto cooling rack and let cake cool completely upside down.
  10. Beat 1 cup softened unsalted butter on medium speed until creamy. Gradually add 4 cups powdered sugar, alternating with 2-3 tablespoons heavy cream. Beat in 1 1/2 teaspoons vanilla extract and a pinch of salt. Adjust consistency with more cream if needed.
  11. Loosen cake from pan edges with a thin knife and remove carefully. Slice cake horizontally into 3 even layers.
  12. Spread a thin layer of raspberry jam on the first layer, then a generous layer of buttercream. Repeat with second layer. Use remaining buttercream to frost top and sides.
  13. Chill assembled cake for 30 minutes to set frosting and meld flavors.

Notes

Do not grease the tube pan to allow the batter to cling and rise properly. Use room temperature eggs for better volume when whipping whites. Fold egg whites gently to maintain airiness. Cool cake upside down to prevent collapse. Beat butter alone first to avoid grainy frosting. Sift powdered sugar for smooth buttercream. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use plant-based butter and coconut cream.

Nutrition

Keywords: vanilla chiffon cake, raspberry jam, buttercream, layer cake, light cake, airy cake, chiffon cake recipe, easy cake recipe, party dessert

Find it online: https://elvafood.com/fluffy-vanilla-chiffon-layer-cake-recipe-with-raspberry-jam-and-buttercream-tips/